Pork roast with crackling recipe

Pork Roast with Crackling recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This pork roast with crackling recipe is a delicious and mouthwatering dish that will leave you craving for more. The succulent pork is roasted to perfection, creating a crispy and flavorful crackling on the outside. With just a few simple ingredients and easy-to-follow steps, you can impress your family and friends with this impressive main course. Whether it's for a special occasion or a cozy Sunday dinner, this recipe is guaranteed to be a crowd-pleaser.

Keywords: pork roast, crackling, succulent, crispy, flavorful.

Pork roast with crackling recipe details

Pork roast with crackling recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

1.6 kg	shoulder of pork or pork belly, skin on
2	carrots
4 medium	onions
1 stalk(s)	leek, small
140 g	celeriac
2 tbsp	honey
2 clove(s)	garlic
½ tsp	caraway
1 tsp	paprika powder
100 ml	Guiness or other dark beer
500 ml	vegetable stock
800 g	potatoes
2 tbsp	butter
150 ml	milk
	nutmeg
8 g	sugar
200 ml	wine, white
1 can(s)	sauerkraut
1 dash(es)	single cream
	salt and pepper

Instructions

Carefully score the pork skin crosswise, bringing the blade of the knife about halfway through the fat beneath the skin. Fry the meat in hot oil with the flesh side down in a casserole dish. Turn the meat around. Cut the vegetables into walnut-sized pieces and add into the casserole. Pour in some of the stock. Transfer into the preheated oven at 180°C and roast for 2 hours.

Mix the honey with the garlic, paprika powder, caraway, salt and pepper. Pour in some of the Guiness. After 30 minutes roasting time, turn the meat and baste the skin with the honey glaze and pour over some of the beer. Every 30 minutes of the roasting time baste the skin again and add some liquid if necessary.

Cook the potatoes in salted water until tender. In a large saucepan, heat the milk with a generous knob of butter. Pass the cooked potatoes through a potato ricer into the milk and stir gently until well combined. Season to taste with salt and nutmeg.

In a saucepan, caramelize the sugar. Deglaze with the wine and stir in the sauerkraut. Cover and cook for approximately 10 minutes. Just before serving, stir in the cream.

When the pork is cooked, switch on the grill for a few minutes, to make the skin crispy. Watch carefully that the skin doesn’t get charred. Remove the roast from the oven and give it at least 5 minutes resting time before carving.

Pass the cooking liquid with the vegetables through a sieve and press gently to get as much gravy a possible. Heat the gravy and adjust seasoning if necessary.

Cut the roast in neat slices.

Serve the meat with the mashed potatoes, the sauerkraut and the gravy, giving everyone some crackling

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 2 hrs
Grade of difficulty:
tricky
Calories per portion:
n/a